Have all your ingredients prepped and ready to go. Heat the oil in the pressure cooker using the Sauté function (on normal) and fry the onions for a couple of minutes.
Add the spices, garlic, chilli, garlic, peppers, tomatoes and plantains. Cook for a further two minutes.
Add the black eyed beans, chickpeas, thyme and stock. Cover the pot, set vent to sealing and on cook on high pressure for four minutes.
Manually release the pressure - it will take about 5 minutes.
Taste and season if needed. Serve over steamed or coconut rice with a pinch of dried chilli flakes.
Notes
For an authentic Caribbean version you should use one Scotch bonnet chilli - beware it is very hot. Use gloves when handling! If you prefer a milder version use a red jalapeño chilli, seeds removed.